This strawberry salsa recipe is adaptable and can be made with a variety of fruits and your favorite white balsamic vinegar.* Use it to top grilled chicken, fish or pork, tacos or tortilla chips. Makes 3 cups Ingredients: 2 cups diced strawberries 3/4 cup red onion, diced (1 small) 2 tablespoons jalapeno, minced (about 1)… read more
Marinated cheese is your new favorite recipe Marinated cheese is incredibly easy to make and endlessly adaptable with different flavor combinations and olive oils. You can serve marinated cheese with toasted baguette, cracker and veggies as an appetizer or add it to your favorite sandwich, salad or pizza. And the leftover oil? It’s fantastically flavorful… read more
This vibrant orange and pomegranate salad is topped with a creamy buttermilk dressing. If you don’t have We Olive Blood Orange Olive Oil, substitute your favorite extra virgin olive oil and a tablespoon of orange zest. See the original recipe at Brooklyn Supper. Ingredients For the dressing 1/4 cup We Olive Blood Orange Olive Oil 1 tablespoon orange zest 2 tablespoons orange juice… read more
These Blood Orange Olive Oil Stick Buns are perfect for a winter morning and especially lovely on Christmas morning or New Year’s Day. You can make the rolls the day before and bake them in the morning. We adapted this recipe from Food 52. The original recipe uses a fruity olive oil which we’ve swapped for… read more
Spicy Olive Hummus While we do love a good hummus made from carefully cooked chickpeas blended to the perfect consistency, we don’t always have time to make hummus from scratch. Try this recipe to transform plain old store-bought hummus into a flavorful and delicious dip. 16 oz plain hummus 2 oz We Olive Jalapeno Olive… read more
Heirloom Tomato, Avocado and Burrata Salad on Grilled Garlic Toast We adapted this recipe from How Sweet Eats and can be eaten for breakfast, lunch and dinner. Check out the original recipe which has a delicious herb drizzle that we replace with our Fresh Basil Olive Oil to save some time. It is the perfect… read more
The Perfect Summer Appetizer This recipe was slightly adapted from Half Baked Harvest and we cannot get enough of it!! This super summery combination of flavors makes a delicious appetizer, but we’d be happy to eat a plate of these with a glass of wine for dinner. Our version uses our Fresh Basil Olive Oil… read more
A Perfect Summer Salad This recipe comes from one of our favorite bloggers, Smitten Kitchen, who adapted this recipe from the cookbook Saladish. We love the use of ricotta salata in place of feta and the touch pepitas for crunch! Try this with your favorite EVOO or for extra flavor try Meyer Lemon or Fresh… read more
1 teaspoon We Olive Jalapeno Olive Oil 1 tablespoon We Olive Pineapple White Balsamic Vinegar 2 ounces tequila 1 ounce triple Sec 1 ounce fresh lime juice Lime wedge for garnish To make: Put Jalapeno Olive Oil into a highball glass. Fill 3/4th with ice. In a cocktail shaker, add tequila, triple sec, lime juice, and… read more
This recipe comes from Fran Gage’s The New American Olive Oil, which is an essential cookbook for any olive oil aficionado. Her Pan Con Chocolate is a revelation, decadent even its simplicity. Makes 4 to 6 servings 8 ounces 64% dark chocolate, coarsely chopped 2/3 cup heavy cream 1/3 cup powdered sugar 3 tablespoons fruity… read more
